Low-carb guava tart

– Me­gan Davids

YOU Winning Recipes - - CONTENTS -

Me­gan is gluten in­tol­er­ant so she’s adapted her mom’s recipe to be gluten-free and lower in carbs.

MAKES 6-8 TARTLETS OR 1 LARGE TART Prepa­ra­tion time: 30 min Bak­ing time: 12-15 min Set­ting time: 30 min

SPONGE CAKE BASE

6 eggs, sep­a­rated 80 ml (¹/3 c) xyl­i­tol 125 ml (½ c) co­conut flour 2 ml (½ t) bi­car­bon­ate of soda 1 ml (¼ t) vanilla essence

FILL­ING

10 ml (2 t) gelatin 200 ml cold wa­ter 6-8 fresh guavas, peeled and halved 75 ml (5 T) xyl­i­tol 250 ml (1 c) smooth cot­tage cheese 250 ml (1 c) cream 175 ml full-cream plain yo­ghurt 50 ml lemon juice al­mond flakes and fresh cher­ries to gar­nish

Pre­heat the oven to 170 °C. Grease 6-8 loose-bot­tom tart­let tins or a 24 x 30 cm pie dish with non­stick spray. 1 Sponge cake base Whisk the egg whites with an elec­tric beater un­til stiff. Set aside. 2 In a sep­a­rate bowl, whisk the egg yolks and xyl­i­tol for 1-2 min­utes or un­til creamy. 3 Add the co­conut flour, bi­car­bon­ate of soda and essence to the yolk mix­ture. Mix well. 4 Us­ing a large metal spoon, stir a third of the egg whites into the yolk mix­ture. 5 Fold in the rest of the egg whites. 6 Spoon the mix­ture into the pre­pared tins or dish and bake for 12-15 min­utes or un­til golden brown. Set aside to cool. 7 Fill­ing Sprin­kle the gelatin over 50 ml cold wa­ter. Al­low to stand over boil­ing wa­ter or mi­crowave the mix­ture for 10 sec­onds un­til dis­solved. 8 Heat the guava halves with the re­main­ing 150 ml wa­ter and 15 ml (1 T) xyl­i­tol. Cook un­til slightly soft but still firm. Set aside to cool. 9 Whisk the cot­tage cheese, cream, yo­ghurt, re­main­ing xyl­i­tol and lemon juice to­gether. Mix in the gelatin. 10 Sprin­kle some of the cooled guava syrup over the cake to moisten well. Spoon the cot­tage cheese mix­ture over the cake layer. 11 Ar­range the guavas on top. Chill in the fridge for about 30 min­utes un­til the fill­ing has set. Scat­ter al­mond flakes over and gar­nish with a few cher­ries.

CAR­MEN SAYS

The cake base and fill­ing are quick to pre­pare, the in­gre­di­ents are healthy (she re­placed the con­densed milk, cus­tard and a Swiss roll in the orig­i­nal recipe) and it’s de­li­cious! I restyled the win­ner’s dish as part of their prize. Far left is Me­gan’s tart and on the right the tarts I styled for this mag­a­zine.

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